At a glance
You're making a savory yeasted bundt cake loaded with ham, cheese, and spring onions — the kind of showstopper that disappears fast at parties. The trickiest part is the hour-long dough rise, but once that's done, you'll roll out five dough pieces, fill them generously with your ingredients, and stack them in a bundt tin before baking for about 50 minutes. This moist, protein-packed cake pairs beautifully with beer or wine.
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Mix the dry ingredients
Combine the yeast, salt, sugar and flour. Add the milk, egg yolks and melted butter. Work into a smooth, non-sticky dough, then cover with a tea towel and leave to rise for an hour in a warm spot.
For this step
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Roll and fill
Divide the risen dough into five roughly equal pieces. Roll out each piece and layer with slices of ham and cheese. Scatter sliced spring onion over the top — both the white and green parts. Roll each filled piece up tightly.
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Arrange in the tin and bake
Grease the bundt tin with butter and dust with flour. Place the little rolls into the tin one after another so they join up. Once all the pieces are in, press the layers gently together. Bake in an oven preheated to 180°C for 45–50 minutes.
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